The spirited world of mixology

GSN Presents: “What’s Brewing?” – July 11-15, 2016

Walland, Tennessee-based Blackberry Farm Brewery has introduced a new Native Yeast series with two inaugural offerings, Blackberry Rye and Tennessee Cream Ale.Blackberry Rye is a 6.3% abv beer brewed with heritage barley and rye malts. It undergoes a secondary fermentation with blackberries followed by additional aging in Tennessee whiskey barrels. Tennessee Cream Ale is also 6.3% abv and is brewed with flaked corn and heirloom grits. Both new brews are fermented with a wild strain of native yeast harvested from honeysuckle blossoms found on Blackberry Farm’s 9,200 acre estate.

Portland, Maine’s Peak Organic Brewing Company is releasing two new versions of its flagship Peak IPA: Evergreen IPA and Crush IPA. Evergreen IPA is blended with organic juniper berries and organic spruce, while Crush IPA features added organic blood orange peel. Evergreen and Crush (both 7.1% abv) are available in limited quantities on draft and in mixed six-packs that feature both IPA varieties.

Clearwater, Florida-based Big Storm Brewing Company is launching a Belgian-style Hurricane Series.The new beers mirror the Atlantic hurricane season, with each offering increasing in abv as the season progresses. The brews include Belgian Single Category 1 (6% abv), Belgian Dubbel Category 2 (6.6% abv), Belgian Tripel Category 3 (9.2% abv) and Belgian Quadrupel Category 4 (10.6% abv). Category 5, a Belgian Quintupel, will be released later this summer. Big Storm’s portfolio also includes Arcus IPA, Wavemaker Amber Ale and Helicity Pilsner, among others.

Bloomington, Illinois-based Destihl Brewery has launched its Synchopathic dry-hopped sour ale in cans.Originally released under the brewer’s Wild Sour Series as a draft-only entry, Synchopathic will now be available in four-packs of 12-ounce cans. The Wild Sour Series—which also includes the Here Gose Nothin’, Counter ClockWeisse, Flanders Red and Lynnbrook Raspberry Sour Ale.